Grilled Garlic Chicken (Real Simple)

2 4-pound chickens, cut up
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes

Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.

Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180 F on an instant-read thermometer.

Alternatively, roast the chicken uncovered in a preheated 400 F oven for 35 to 45 minutes.

Steamed Mexican Corn on the Cob
This is a Whole Foods recipe!

4 ears fresh corn on the cob
2 TBS extra virgin olive oil
2 tsp red chili powder
4 tsp lime juice
salt, black pepper, and cumin powder to taste

Directions:

Bring 2 cups of water to a boil in a steamer with a tight fitting lid. Do not salt water.
Remove husks and corn silk from corn cobs. Place the corn in the steamer basket, cover, and steam for 5 minutes.
While corn is steaming, mix together olive oil, lime juice, chili powder, cumin, salt and pepper.
Remove corn from steamer, brush with oil mixture, and serve hot

Italian Pasta Salad

1 16 oz. box multi-colored rotini
1 zucchini, sliced in half moons
1/4 C sliced black olives
1/2 lb. ham cut in julienne strips
1 1/2 ounces pepperoni slices, halved
1 1/2 tsp. salt
1/2 red pepper, slivered
1 can artichoke hearts, quarted and drained
1 cup chopped celery
3/4 c sliced green onion
1 tsp. oregano
1 tsp. thyme
1 C prepared Good Seasons Italian dressing
1/2 C freshly grated Parmesan cheese
freshly ground pepper

Prepare pasta according to directions, drain and rinse with cool water. Mix with remaining ingredients. Tastes best when prepared the day before.

This was what I was going to make the other night, but found out my puff pastry was shells instead of sheets. Guess what's on my grocery list?

SALMON IN PUFF PASTRY (Parade Magazine)

12 ounces pastry puff sheets, thawed if frozen
2 (6 to 7 ounce) salmon fillets
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons unsalted butter, softened
salt (to taste)
freshly ground black pepper (to taste)
1 egg, lightly beaten

Preheat the oven to 400 degrees. Using a rolling pin, roll the pastry into four pieces, each about 5 by 8 inches. Transfer two pieces to a large baking sheet lined with parchment paper. Remove the skin from the salmon and place a fillet in the center of each of those pieces.

In a small bowl, combine the parsley, basil and butter. Stir until the herbs are thoroughly mixed in. Season with salt and pepper. Spread the butter mixture on top of the salmon.

Dip a pastry brush into the beaten egg and let the excess run off. Brush the edges of the pastry around the
salmon with the egg. Cover each piece with the remaining puff pastry. Pinch the pastry together firmly to seal, then lightly press the tines of a dinner fork along the edges for a decorative effect. Brush the top of the pastry with the remaining egg. With a sharp knife, cut two small slits into the top of each pastry so the steam can escape during baking. Bake for 20 minutes or until the pastry has risen and is crisp and golden.
Per Serving (excluding unknown items): 389 Calories; 26g Fat (60.3% calories from fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 241mg Cholesterol; 154mg Sodium